Gnocchi with Gorgonzola Sauce

Homemade potato gnocchi with creamy gorgonzola sauce - an Italian classic that melts on your tongue.

Ingredients

For the gnocchi:

• 1kg floury potatoes
• 1 egg
• 350g wheat flour
• 6 pinches salt
• 6 turns pepper mill
• 10g coarse salt

For the gorgonzola sauce:

• 100g gorgonzola
• 200ml heavy cream
• Salt
• Pepper

Instructions

Step 1 - Make gnocchi

1. Cook the potatoes with skin in salted water (10g coarse salt per liter) for 20-25 minutes from boiling. Then peel and press through a potato ricer.

2. Add the egg, ¾ of the flour, salt and pepper and mix quickly by hand or with a mixer.

3. Form into sausage shapes, then cut into 1.5cm thick pieces and roll in the remaining flour.

Step 2 - Gorgonzola sauce and serving

1. Melt the gorgonzola in a large pan, add the cream and season.

2. Cook the gnocchi in boiling salt water (10g coarse salt) for 2 minutes until they float to the surface. Drain, then mix with the gorgonzola sauce and serve.

Nutritional Information

• Preparation time: 70 minutes (45 min. preparation + 25 min. cooking)
• Servings: 4 people
• Difficulty: Medium

Tips

• Floury potatoes are important for the right consistency of the gnocchi
• The gnocchi are ready when they float to the water surface
• Don’t knead too long, otherwise the gnocchi become tough
• Don’t heat the gorgonzola sauce too much, so it doesn’t curdle